INSTRUCTIONS

1. Add milk, cream, garlic, and rosemary to a medium saucepan. Set over medium-high heat, stirring occasionally, until mixture just comes to a full simmer. Immediately remove from heat, cover, and let steep while preparing potatoes.
2. Boil a large pot of water. Add potatoes, then return to a full boil. Reduce heat to medium-high and cook until tender, approximately 15 to 17 minutes.
3. Drain potatoes well, then return to pot. Set over medium heat and cook, stirring constantly with a wooden spoon, until potatoes are fluffy and dry, about 1 minute. Remove from heat, then set a fine mesh sieve over the pot. Strain milk mixture through sieve into the potatoes. Remove sieve and discard garlic and rosemary. Add butter to potatoes. Season with ¾ tsp salt, pepper, and nutmeg. Mash until smooth. Season with remaining ¼ tsp salt, if needed.
4. To serve, transfer potatoes to a serving dish. Top with an additional pat of butter, then garnish with rosemary. Serve immediately.